Serves: 4
Total Calories: 746
For the dressing, whisk together the garlic, egg yolks, and mustard. In a slow stream, whisk in the oil. (Must be slow to prevent dressing from separating.) Add the lemon juice and blend well. Set aside.
Lightly coat chicken breasts with oil and season with salt and pepper. Grill over medium-high heat for 3 minutes on each side, or until internal temperature reaches 160 degrees.
When cooked, cut the breast into 1?2-inch strips.
Toss all salad ingredients together. Divide salad and chicken on plates and drizzle with the dressing.
This 1-2-3 Chicken Salad recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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